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We've just let this rest for about 30 minutes, and you can see that the higher hydration dough looks

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a little bit more wet, which is what we should expect, right.

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There's more water for four for the same amount of flour and material, which you'll notice is it's

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going to be a little bit more difficult to handle when you take it out.

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So this is why I love mixing it inside the bowl, using the stretch and fold method.

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Now, if it was a very hydration dough.

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There's another method called the slap enfolds.

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And I'll show that when we get to a higher hydration.

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But just like before, we'll take our hands, add a little bit of water to our hands.

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This way, it doesn't it doesn't stick to the dough and I'll just go ahead, reach underneath.

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And again, I'm trying not to rip the dough, though at this stage it's not so important.

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If I did, I'm just trying to stretch those gluten strands.

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And then just hold them down, what you're doing in this process is you're creating a more complex network

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of gluten inside the flour.

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And we're doing this without having to do lots of meeting, so I remember when I first started making

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yeasted breads I would be needing for such a long time because I didn't have a stand mixer.

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That's one of the reasons why I found Salvado, I was looking for ways to make bread without having

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a mixture, and I found that actually this was just so much easier.

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I got a product that tasted much better, looked better, and I was able to control it more.

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Whereas the yeast breads, I found the controls a little bit more difficult because the Salvado bread,

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you're just using time and nature to allow the bread to develop.

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And over time you start to develop a relationship with the bread and you get to know it better and the

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way that it reacts.

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So this bread is folded.

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It's good.

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It's ready to go.

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When I'm going to do is just cover this and I'm going to just do one more stretch and folds because

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it's getting pretty late here.

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And then after that, I'm going to cover it, put it in my fridge.

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I'm going to let it sit there until tomorrow until I have some more time to work with it.

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And again, that's something I love about sour dough.

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If I were doing a yeasted bread, I would not be able to do that with the sour dough.

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I can so see you in 30 minutes.

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They'll be our last stretch unfold for tonight and then we'll go ahead and put it in the fridge.